Tasty Recipe Tuesday



From Meltdown Participant Donna Healy

Coconut Curry Shrimp

Thai Coconut Curry ShrimpGina's Weight Watcher Recipes
Servings: 4 • Serving Size: 1/4th • Old Points: 3 pts • Points+: 4 pts
Calories: 146.1 • Fat: 6.1g • Protein: 19 g • Carb: 2.6 g • Fiber: 0.4 g 

• 1 tsp oil
• 4 scallions, whites and greens separated, chopped
• 1 tbsp Thai red curry paste
• 2 cloves garlic, minced
• 1 lb shrimp, peeled and deveined
• 6 oz light coconut milk
• 2 tsp fish sauce
• 1/4 cup fresh cilantro, chopped
• salt to taste

In a large nonstick skillet, heat oil on medium-high. Add scallion whites and red curry paste and sauté one minute. Add shrimp and garlic, season with salt and cook about 2-3 minutes. Add coconut milk, fish sauce and mix well. Simmer about 2-3 minutes until shrimp is cooked through. Remove from heat, mix in scallion greens and cilantro. Serve over rice and enjoy!

**It called for three cups of cooked brown rice but I used the individual minute rice brown/wild mixed that we love and cook in one minute in the microwave.

Stephanie's Shredded Chicken

**I cook a large batch of this chicken and make recipes with it all week.  My recipes include simple chicken enchiladas, chicken quesadilla with black beans and rice, & I even cook up some brown rice and have the chicken on top with green onions.  I put it in the crock pot and it's even simplier when we have exercise class 3 nights a week plus the boys love it too!

For the chicken

• 2 lbs Skinless Chicken on the bone (about 1 breast, 2 thighs and a leg)
• 5 cloves garlic, minced
• 2 Tbsp Salt
• 8-10 cup water, enough water to cover the chicken

For the sauce

• 5 medium to large tomatoes, any combination, roughly chopped
• 1/2 onion, chopped
• 4 cloves garlic, minced and divided into 2 and 2
• 1 tsp sea salt
• 1/2 red bell pepper, chopped
• 1 jalapeno, sliced (seeded if you don’t want it too spicy)
• 1/2 lime, juiced
• handful cilantro, about 1/2 cup
• 1 Tbsp butter
• 2 tsp taco seasoning
• Sea Salt & Black Pepper to taste

1/3 Cup has 2 WW Points Plus

Instructions

• Place chicken with garlic, water and salt in a large stock pan. Bring to a boil and cook for approximately 35-40 minutes, until cooked thoroughly. You will not over cook it in the water as the water helps the chicken retain moisture as it cooks.
• While the chicken is cooking, combine tomatoes with onion, 2 cloves of garlic and 1 tsp sea salt in a medium sauce pan over medium high heat. Bring to a boil and allow to cook until the tomatoes break down, about 20 minutes.
• Remove tomato mixture from heat and allow to cool slightly, about 10 minutes. Once cooled, add tomato mixture to a blender or food processor with the bell pepper, jalapeno, 2 garlic cloves, lime juice and cilantro. Puree until smooth.
• Shredded your chicken (it should just fall off the bone) and set aside.
• Add your butter to your medium sauce pan and allow to melt over medium low heat. Return your tomato mixture to the pan, add taco season and sea salt/black pepper to taste. Bring to a boil and reduce heat to low.
• Place your chicken in a medium sauce pan over low heat and spoon desired amount of sauce over chicken. I used about 1/2 the sauce to get it really moist and juicy.
• Once heated through, remove from heat and enjoy as is, on tacos, burritos, chimichangas, quesadillas, salads, etc.
  

Healthy Pumpkin Butter

**Super Yummy on toast or on top of a whole wheat Eggo Waffle

INGREDIENTS:

• 15-oz can pumpkin puree
• 1/2 cup agave syrup or honey
• 1 Tbsp Pure Maple Syrup
• 1/2 tsp Pure Vanilla Extract
• 1 tsp Cinnamon
• 3/4  tsp Pumpkin Pie Spice*
• Pinch of salt

* You can make your own pumpkin pie type spice by combining 1/2 tsp ground ginger, 1/4 tsp ground cloves, 1/8 tsp ground nutmeg.  You do not need to add cinnamon since it is already included above, however, if using this spice for another recipe, you would want to add 1 tsp ground cinnamon to the mix.
INSTRUCTIONS:
1.  Combine the pumpkin, agave nectar, maple syrup and vanilla extract in a small saucepan over medium heat, mixing until well combined.
2.  Stir constantly, cook for about 15 minutes, or until thickened. Stir in the spices and salt, and cook for an additional 5 minutes.
3.  Remove the pan from heat, and transfer your pumpkin butter to a small bowl or jar. Let cool completely before covering and refrigerating.
4.  Pumpkin butter will keep for about 2 weeks in a covered air tight container in the refrigerator.
NOTE:  Continuously stirring is really important in this recipe to keep your pumpkin butter from burning. If you have to walk away, add a few tablespoons of apple juice and turn down the stove heat to low, still continuing to stir as you can. (Add about 5-7 minutes additional cooking time if you do this.)
Makes about 2 cups ~ 32 Tablespoons, 1 points+ per 2 Tablespoons!

My entire recipe collection can be found at the bottom of this page listed under the month (ex:  May, June, July, etc).  Click on each month and scroll down for all of my Meltdown 1 recipes!!  Something for every craving from tacos, enchiladas, to chocolate cupcakes that are so wonderful the little cowboy requests them!